This delicious and easy to make Ole Ki chutney recipe comes together in minutes and is such a versatile chutney to serve up with a bunch of different dishes.
[cooked-sharing]
First of all, cut off the dark skin of ole with the help of a knife then chop it into medium size cubes.
Discard its black portion and place the Ole cubes in a bowl filled with water.
Grease both the hands with Oil while cutting the ole.
Wash the Ole pieces well.
Place a Pot filled with water on flame and put the ole cubes into it. Add salt and turmeric powder and little oil in it.
Put the lid on and let the yam cook until it softens. This will take 8-10 minutes depending on the size of the cubes.
Once the Ole cubes are cooked aptly, transfer them on a sieve so that the water gets drained out.
Allow them to cool down slightly.
When the ole cubes cool down slightly, transfer them in a plate and mash them finely using a fork or masher.
Heat a Pan or Kadai with oil over low flame and when it reaches the smoking point, immediately add Cumin seeds and Onion seeds.
Add chopped green chillies, chopped ginger and sauté for few seconds.
Add mashed ole and now mix well.
Add Turmeric powder, Salt to taste and coriander powder and stir everything well.
When all the mixture roast well then add little water in it and again mix everything and sauté for another 2 minutes.
Turn off the flame and squeeze the juice of one lemon into the chutney mixture and mix. (Remove the lemon seeds if any).
Ole Ki chutney is now ready to eat.
Serve this spicy and lip-smacking Ole chutney as a side assortment along with any meal.
Store this ole ki chutney in an air-tight glass container. It keeps good for 2 days when placed outside the refrigerator and 1-2 months when placed inside the refrigerator.
Enjoy!
Ingredients
Directions
First of all, cut off the dark skin of ole with the help of a knife then chop it into medium size cubes.
Discard its black portion and place the Ole cubes in a bowl filled with water.
Grease both the hands with Oil while cutting the ole.
Wash the Ole pieces well.
Place a Pot filled with water on flame and put the ole cubes into it. Add salt and turmeric powder and little oil in it.
Put the lid on and let the yam cook until it softens. This will take 8-10 minutes depending on the size of the cubes.
Once the Ole cubes are cooked aptly, transfer them on a sieve so that the water gets drained out.
Allow them to cool down slightly.
When the ole cubes cool down slightly, transfer them in a plate and mash them finely using a fork or masher.
Heat a Pan or Kadai with oil over low flame and when it reaches the smoking point, immediately add Cumin seeds and Onion seeds.
Add chopped green chillies, chopped ginger and sauté for few seconds.
Add mashed ole and now mix well.
Add Turmeric powder, Salt to taste and coriander powder and stir everything well.
When all the mixture roast well then add little water in it and again mix everything and sauté for another 2 minutes.
Turn off the flame and squeeze the juice of one lemon into the chutney mixture and mix. (Remove the lemon seeds if any).
Ole Ki chutney is now ready to eat.
Serve this spicy and lip-smacking Ole chutney as a side assortment along with any meal.
Store this ole ki chutney in an air-tight glass container. It keeps good for 2 days when placed outside the refrigerator and 1-2 months when placed inside the refrigerator.
Enjoy!
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